Make a spongecake dough from the ingredients for the layers, then pour it into a suitable oven dish and bake in a preheated 338°F (170 °C) oven for 30 min. Once it's ready, leave it to cool and cut it into 2 identical parts.
In a bowl, beat the confectionery cream, then divide it into 2 bowls. Put 1/2 of the blueberry jam in 1 and beat for 1 min. with a mixer.
Squeeze out the juice from the orange and add the rum essence to it.
In a cake plate, place the bottom cake layer, then syrup it. Spread the cream with blueberries, then place the 2nd layer, syrup it as well.
Once you've assembled the cake, smear it and smooth it out with the confectionery cream without the blueberry jam. Put the cake in the fridge for 30 min. to set. In the meantime, prepare the fruits - cut the banana into round slices, the kiwi into crescents.
Make the gelatin and begin to decorate. Once you've laid on all the fruits, smear them with the gelatin. Leave in the fridge overnight.